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Method

First, make the pastry. In a food
processor or by hand, cream the
butter and caster sugar together
until fluffy. Slowly add the beaten
egg until well mixed, then fold in the
flour. Mould the dough into a ball and
wrap in clingfilm; chill for 30 minutes.

To make the filling, blitz all the
ingredients, except the nuts, in
a food processor until smooth. Fold
in the nuts and mix well.

Roll the sweet pastry on a floured
table to 5mm thick. It is delicate,
so go carefully. Grease a large
25cm tart tin, line the tin with the
pastry, trim the edges and refrigerate
for about 1 hour.

Preheat the oven to 180C/gas 5.
Fill the tart with the nut mix; bake for
20–25 minutes until golden. Leave to
cool before cutting.